Food Studies Minor
The minor in food studies gives students the opportunity to learn more about food and its central place in the human experience. Students take courses in a wide variety of disciplines, such as anthropology, history, environmental science, and human physiology. They also gain practical experience outside the classroom. Because food itself plays such a central role in the life and well-being of communities, the food studies minor promotes students’ civic engagement.
Program's Admission Requirements
Please visit the program's website.
Minor in Food Studies
|ENVS 225||Introduction to Food Studies||4|
|ANTH 220||Introduction to Nutritional Anthropology||4|
|or ANTH 248||Archaeology of Wild Foods|
|or HPHY 105||Principles of Nutrition|
|HIST 215||Food in World History||4|
|or HUM 245||Food, Art, and Literature|
|or PHIL 220||Food Ethics|
|Introduction to Traditional Ecological Knowledge|
|Archaeology of Wild Foods|
|Immigration and Farmworkers|
|Hunters and Gatherers|
|Food and Culture|
|La cultura culinaria|
|Food and Schools|
|Folklore and Foodways|
|Contemporary Food Systems|
|Issues in Environmental Sociology [Topic]|
- The minor requires 24 graded credits (6 courses) from approved courses, at least twelve of which must be upper-division courses.
- Letter grades of C- or better must be earned in all courses applied to the minor.
- Students can count up to two upper-division courses from their major department.
- Students are required to take at least one 400-level course or capstone seminar.
- No more than three courses with the same subject heading will count for the minor (including ENVS).
- Food-related UO Study Abroad courses apply to the minor. Programs | Global Education Oregon (uoregon.edu)